Fine onion tart with tomatoes

Ingredients

Directions

1. 1

   Cut 120 g butter into pieces. Knead flour, salt, butter, egg yolks and 3-5 tablespoons of cold water first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Clean and wash the spring onions and cut them into thin rings. Heat 1 tbsp. butter in a pan and sauté the onions for 5-8 minutes without them turning colour. Season with salt and pepper. Wash, clean and thinly slice the tomatoes

3. 3

   Roll out the dough on baking paper in a thin round sheet (approx. 24 cm Ø) and place on a baking tray. First spread spring onions, then tomato slices on the dough

4. 4

   Wash the thyme, shake dry, remove the leaves and sprinkle over the tomatoes. Season with salt and pepper. Bake on the lower shelf in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Remove, drizzle with olive oil, cut into pieces and serve

5. 5

   Waiting time approx. 20 minutes